Mushrooms of the National Forests in Alaska - R10 RG 209 FEB 2013
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Mushrooms of the National Forests in Alaska United States Forest Service R10 - RG -209 Department of Alaska Region FEB 2013 Agriculture
Introduction The coastal temperate rainforests of the Tongass and Chugach national forests often produce prolific fruitings of mushrooms in late summer and fall. For many Alaskans, mushrooms are a source of food. For others, they are a source of pigments for dyeing wool and other natural fibers. Still others merely enjoy their beauty. However, all Alaskans should appreciate these fungi for, without them, there would be no forests here. This brochure presents an introduction to mushrooms and illustrates a number of the more common and interesting of our local species to help Alaskans and visitors to better understand and enjoy our magnificent national forests. Unlike most plants, birds, and mammals, very few mushrooms have common names. Thus, while we have used common names where they exist, many of the species in this brochure can be referred to only by their scientific names. But, never fear. If you can talk with your kids about Tyrannosaurus rex, you can handle mushroom names! What is a mushroom? Mushrooms are produced by some fungi (singular: fungus), and their primary purpose is to make and spread tiny reproductive propagules called spores, which function much like plant seeds. After long being considered primitive plants, fungi now are accepted as their own kingdom. Unlike plants, fungi cannot make their own food, and their cell walls contain chitin rather than cellulose. Interestingly, chitin also is found in insect exoskeletons, providing evidence that the fungi are more closely related to animals (including us!) than they are to plants. Mushrooms arise from a mycelium (plural: mycelia), which is the actual “body” of the fungus and is comprised of a network of many tube-like microscopic filaments called hyphae (singular: hypha). Hyphae grow at their tips and are able to infiltrate a wide variety of substrates such as wood, leaf litter, soil, and even left-over pizza. Mushrooms to most people are umbrella-shaped structures with plate-like gills on the underside of their caps. However, besides the gilled mushrooms, there are others in many shapes and sizes, and they produce their spores in a variety of ways. Other major groups include chanterelles, boletes, polypores, spine-fungi, club- and coral-fungi, puffballs, jelly-fungi, cup-fungi, morels, false morels, and elfin saddles. Figure 1 shows the parts of a gilled mushroom. Learning the terminology will make it much easier for you to communicate with others about mushrooms and to make use of tools for identifying them. 2 U.S. Forest Service, Alaska Region
Patch (remnant of universal veil)
Cap (pileus)
Cap margin
Ring (remnant
Gills (lamellae) of partial veil)
Stalk (stipe)
Volva (remnant of
universal veil)
Figure 1. Parts of a gilled mushroom.
How do fungi reproduce?
The primary purpose of a mushroom is to disperse spores
into the environment in hopes that they will land in a location
with suitable moisture, temperature, and nutrient conditions
to germinate and grow into a new mycelium. Each mushroom
is capable of producing anywhere from thousands to billions
of spores, but only an incredibly tiny fraction of them are
successful. Reproduction cannot occur unless the mycelium of
one mating type merges with the mycelium of a compatible
type. Once this has happened, sexual reproduction, including
the formation of mushrooms and production of spores, can
occur, completing the life cycle (Figure 2).
Ecological Roles of Fungi
While fungi are found in almost every environment,
mushroom-forming species are especially prevalent in
forests. There they play critical roles in nutrient cycling, soil
aggregation, and water retention, as well as provide a food
source for animals large and small. In general, the three
main lifestyles of mushroom-producing fungi in forests are
decomposer, mycorrhizal partner, and parasite.
Mushrooms of the National Forests in Alaska 3
Figure 2. Life cycle of a typical mushroom fungus. Along with bacteria and other organisms, fungi break down all of the forest’s plant, animal, and microbial matter and make its components available for new generations of life. Fungi are particularly important in breaking down tough plant debris, as they are the only organisms capable of decomposing lignin, a major component of wood and other plant tissues. Many fungi form mycorrhizal (“fungus root”) associations with plants (Figure 3). This is mutually beneficial for both fungi and plants, as the plants receive nutrients such as nitrogen and phosphorus, as well as water and protection from soil pathogens, and the fungi get sugars produced by the plants. All of Alaska’s trees require mycorrhizal fungi for survival and growth, as do nearly all other plants. Relatively few parasitic fungi produce mushrooms. Most of them, such as honey mushrooms (genus Armillaria) and some polypores (such as Phaeolus schweinitzii) are parasitic on trees and are important forest pathogens. Some attack insects, while still others, such as Collybia cirrhata, attack other mushrooms. Although detrimental to the affected individuals, parasitic fungi are an essential part of healthy forests. 4 U.S. Forest Service, Alaska Region
Figure 3. An ectomycorrhizal association between a
spruce tree and Amanita muscaria, the fly agaric.
Mushroom Diversity and Identification
Fungi are the second most diverse group of organisms
(following the insects), with known mushroom-producing
species currently totaling around 40–55,000 worldwide (a
conservative estimate for the Pacific Northwest is at least
5,000 species). Further, diversity estimates suggest that
only 15–40% of all North American mushroom-fungi have
been described. Because of this overwhelming diversity and
number of undescribed species, no field guide can even begin
to include all of the species in an area. It is for this reason and
many others that identification of mushrooms can be very
difficult.
This brochure highlights 51 species found in southern
Alaska, including the most popular edible ones. For those
with sufficient experience, many of these species can be
recognized from their photographs and short descriptions.
However, this brochure is not intended to serve as a stand-
alone identification guide and never should be used as such.
Many of the species you encounter will appear similar and
will not be easily identifiable without considerable
Mushrooms of the National Forests in Alaska 5
experience, technical literature, and tools such as a compound microscope. And keep in mind that comparing specimens to photographs can lead to errors, as important characteristics such as smell, taste, color changes, habitat, and microscopic features cannot or might not be portrayed in a photo. While southern Alaska has a number of choice edibles that nearly anyone can learn to identify with confidence, it is best to learn many other species too. This will broaden your base of experience, strengthen your identification skills, and greatly reduce the chances of a misidentification, which could lead to illness or worse. Harvesting Edible Species In most cases, edible mushrooms can be harvested on the Tongass and Chugach national forests for personal or subsistence use without a permit. Persons doing so are expected to exercise reasonable care in protecting resources from damage. Some restrictions apply to quantities allowed for personal or subsistence harvest and areas where harvesting can occur. Commercial harvest of mushrooms on Alaskan national forests requires a permit in ALL cases. Be sure to check with the forest where you will be collecting for the current policies regarding harvesting for commercial or personal use: • Chugach National Forest Supervisor’s Office, 907-743-9500 • Tongass National Forest Supervisor’s Office, 907-225-3101 If you wish to harvest on non-national forest lands, contact the land manager or owner for permission and any permit requirements before you head out. When harvesting mushrooms to identify or eat, there are several things you should keep in mind. First, it is important to collect the entire mushroom and, if possible, to collect several specimens (a “collection”) that show a range of variation. Second, keep collections separate to reduce possible confusion when you return home at the end of the day. Third, take note of the surroundings in which you found each collection. Important details to record include tree species present, substrate the mushroom is growing on (wood, soil, moss, other mushrooms, etc.), and habit (e.g., is the mushroom growing singly, in groups, or a cluster?). Also make note of the color and odor of the mushroom and any color changes that may occur when you cut it in half or handle it. 6 U.S. Forest Service, Alaska Region
To increase the success of your outing, take along the
following items:
• Safety first: A map and compass, GPS device with
spare batteries, whistle, rain gear, bear spray, extra
food, water and a communications plan. Make sure
someone knows where you are going and when you
plan to be back. Mushroom hunters are notorious
for getting lost in the woods!
• A shallow basket or tackle (utility) boxes. If using
a basket, take wax paper or aluminum foil for
wrapping your collections to keep the different
types separated. If it is not wet out, you can also use
paper bags, but plastic bags are not recommended
as they hasten spoilage of the mushrooms.
• Camera and notebook to document surroundings
and mushroom features.
• Small knife or slender garden trowel to excavate
specimens.
Finally, when harvesting wild mushrooms:
1. Remember there are no “rules of thumb” when
it comes to determining whether a mushroom is
poisonous or edible. The only reliable approach is
to know EXACTLY what species you have. When in
doubt, throw it out!
2. Collect only fresh mushrooms in good condition
from uncontaminated environments (e.g., avoid
major roadsides and chemically treated lawns).
3. Save two or three specimens in good condition in
the refrigerator for later inspection by experienced
identifiers in the event of adverse effects.
4. Always cook mushrooms well before eating.
5. When trying a new species, eat only a small amount
of that one species and then wait 24-48 hours
before eating other mushrooms. People can have
reactions to edible species, as with any food. If
you have an adverse reaction, please report your
experience to the North American Mycological
Association poison case registry (www.namyco.org).
6. Eat wild mushrooms in moderation. Some contain
toxins that appear to accumulate in our bodies
over time to a point where adverse effects manifest
themselves. In addition, overeating of even
good edible species can make you sick, because
mushrooms can be difficult to digest.
Mushrooms of the National Forests in Alaska 7
Grisette / Amanita vaginata group Yellow patches / Amanita augusta Photo by Kate Mohatt Fly agaric / Amanita muscaria 8 U.S. Forest Service, Alaska Region
Gilled Mushrooms
The Genus Amanita
Amanitas are well-known for a number of reasons. They are
mostly large and conspicuous, many are brightly colored,
some are choice edibles, others are deadly poisonous, and
nearly all have a distinctive elegant look. Amanitas have
white (usually) spores, free or nearly free gills, a universal
veil that leaves remnants on the stalk base and often on the
cap, and usually a partial veil that often leaves a ring on the
stalk. The remnants of the universal veil, either those on
the lower stalk (the volva) or those on the cap (as warts or a
patch), are critical for species identification. Young unopened
amanita buttons sometimes are confused with puffballs;
however, cutting a “puffball” in half to look for the outline of
a developing mushroom versus uniformly marshmallow-like
tissue will allow them to be told apart easily.
Grisettes / Amanita vaginata group
Grisettes can be very common in southern Alaska. There are
several (mostly unnamed) species in this group and Amanita
vaginata itself, a European species, probably does not occur
here. The cap is grayish to gray-brown or brown and often
is topped with a patch of tissue. The cap margin is striate.
There is no ring, and the volva consists of a very fragile, loose,
sac-like cup that will remain in the ground unless carefully
excavated. Our grisettes are found primarily with conifers,
but some occur with hardwoods. Potentially edible, but not
recommended, as several amanitas are deadly poisonous.
Yellow Patches / Amanita augusta
Historically, the names Amanita aspera and A. franchetii have
been used for this species. Yellow patches can be recognized
by its medium-sized to larger fruitbodies and brown to gray-
brown or yellowish brown cap with mealy warts that are
yellow then grayish in age. The gills are white to yellowish.
The volva consists of loose bits of yellow veil on the stalk
base, which often drop off into the surrounding soil. The
partial veil leaves a large ring that is bright yellow on the
underside. Not edible, probably poisonous.
Fly Agaric / Amanita muscaria
With its brightly colored cap and white “polka dots,” the fly
agaric is the most widely recognized mushroom in Alaska.
However, it is highly variable, and cap color ranges from
white to yellows and oranges, to deep red, and even brown.
Research conducted at the University of Alaska, Fairbanks
suggests that the fly agaric actually comprises several
different species. All of the forms have striate cap margins,
rings that may or may not persist into maturity, and volvas in
the form of rings of tissue that extend part-way up the stalk.
Mushrooms of the National Forests in Alaska 9
Mycena rosella Mycena aurantiidisca Mycena strobilinoides 10 U.S. Forest Service, Alaska Region
from a swollen base. All contain ibotenic acid and so cause
accidental poisonings. However, they also are sought by some
who seek their psychoactive effects, and the fly agaric has
been used ritualistically in Siberia.
Fairy Bonnet Mushrooms / The Genus Mycena
Mycenas are small, fragile mushrooms, many of which fit
the common name, fairy bonnets, quite well. They often
are produced in large numbers (“troops”) over large areas
of forest floor and so, in terms of numbers of fruitbodies,
probably are the most abundant mushrooms in southern
Alaska. They are important decomposers of a wide variety
of plant materials, but not dung. The hordes of brown and
gray mycenas are especially difficult to identify, but the more
brightly colored species often can be named successfully.
Mycena rosella, with its beautiful pink color and distinctly
pink-edged gills is one such species. Mycena amabilissima
(not pictured) is a very similar pink species but lacks the
colored gill edges. Yet another is Mycena aurantiidisca,
which is brilliant orange at first, but gradually fades, usually
at the edge of the cap first, to yellowish or almost whitish.
Typically, when found, they are yellowish around the edge
and still bright orange in the center. Mycena strobilinoides is
another brilliant orange species—it differs by having a bright
orange gill edge and in fading uniformly. A close relative,
Hemimycena delectabilis, is pure white and has gills that
run part-way down the stalk. There are no important edible
mycenas, most being tiny and fleshless, and some could be
poisonous.
Hemimycena delectabilis
Mushrooms of the National Forests in Alaska 11Catathelasma ventricosum Lackluster laccaria / Laccaria laccata Angel wings / Pleurocybella porrigens 12 U.S. Forest Service, Alaska Region
Catathelasma ventricosum and C. imperiale
Catathelasmas can be recognized by their large size, strongly
inrolled cap margin, tough texture, long decurrent, crowded,
narrow gills, and especially by the presence of two veils, an
inner one that leaves a conspicuous ring on the upper stalk,
and an outer one that leaves an additional narrow ring or
ring-zone and patches of tissue below the upper ring. In
addition, the flesh has a strong mealy odor and taste. The
spores are white. The Alaskan mushrooms can be difficult
to assign to species. Catathelasma ventricosum is supposed
to have a pale to grayish cap and C. imperiale a brownish
cap and be somewhat larger; however, intermediate-sized
mushrooms with grayish brown caps are not uncommon.
Considered a good, or even choice, edible by some, worthless
by others.
Lackluster Laccaria / Laccaria laccata
One of the most commonly encountered gilled mushrooms in
southern Alaskan forests, this species can be highly variable in
size and appearance. The cap is pinkish orange to cinnamon.
The gills are thick, well-spaced, and whitish to pink, and the
spores are white. The stalk is very fibrous and often darker
than the cap, with whitish fuzz at the base. Laccaria bicolor
(not pictured) is very similar and also occurs in our area. It
differs by having purplish gills and purple fuzz at the base of
the stalk. Both species are edible, but aren’t often collected.
Angel Wings / Pleurocybella porrigens
Angel wings can be found on conifer (especially hemlock)
logs and stumps throughout southern Alaska, often occurring
in large, exquisite, overlapping masses. Angel wings has
spoon- to conch-shaped caps that are translucent-striate
when fresh and develop a wavy margin when expanded. The
mushrooms are white to ivory, have virtually no stalk, thin,
rather tough, elastic flesh, and crowded narrow gills. Although
thin-fleshed, angel wings is a fairly popular edible mushroom.
However, it has been responsible for several deaths in Japan
(under unusual circumstances), so eating it, especially in large
amounts, is not recommended until more is known. Oyster
mushrooms (genus Pleurotus) are similar but most often are
found on cottonwoods and are larger, fleshier, and usually
have tan caps.
Mushrooms of the National Forests in Alaska 13Green russula / Russula aeruginea The sickener / Russula emetica Shrimp russula / Russula xerampelina 14 U.S. Forest Service, Alaska Region
Brittlegills / The Genus Russula
Russula is a particularly easy genus to recognize. However,
most of its many species are difficult to identify. Most russulas
are medium to large mushrooms with colorful caps, white
stalks, and a squatty appearance. The other distinctive
characteristic is their brittle texture—a fresh russula thrown
against a tree will shatter like automobile safety glass with
relatively clean edges on the fragments (we recommend that
you not make a habit of destroying russulas in this manner
as, when intact and in place, they are a very attractive visual
element in our forests). A less violent means of experiencing
this is to break a fresh stalk in half—it will break cleanly like
a piece of chalk. The spores in different species vary from
pure white, through shades of cream and yellow, to fairly
dark ocher. The flesh of many species is hot-peppery either
immediately or delayed. Very few russulas are considered
worth eating.
Green Russula / Russula aeruginea
This common russula tends to blend in with southern Alaska’s
mossy forest floor, usually under spruce. It has a bright green
cap, white stalk, white to cream spores, and a mild taste.
Considered edible and tasty by some.
The Sickener / Russula emetica
Russula emetica is another associate of spruces, often
occurring in sphagnum moss. It has a bright cherry red
cap and pure white gills, spores, and stalk. The taste is
immediately very hot-peppery and the mushroom is
considered to be poisonous.
Shrimp Russula / Russula xerampelina
Shrimp russula produces large stout fruitbodies with a fishy
odor (when mature), whitish stalks that stain brown when
handled, dull orange-yellow spores and gills (when mature),
and mild taste. The typical form has a reddish, maroon, or
deep purple cap and various degrees of pink tinge on the
stalk, but the cap also can be green to olive to dark brown
or blackish, or brownish purple. The various color forms
may actually be different species. This is probably the most
frequently eaten russula.
Mushrooms of the National Forests in Alaska 15Orange milk-cap / Lactarius deliciosus group Red hot milk-cap / Lactarius rufus Lactarius scrobiculatus 16 U.S. Forest Service, Alaska Region
Milk-Caps / The Genus Lactarius
Milk-caps are very similar in stature and brittleness to
russulas. However, they differ primarily in their usually duller
colors and by exuding a watery to milky or colored fluid when
the gills or stalk are broken or cut. Some species are collected
for food, including the hot-peppery species that generally are
said to be poisonous. In Finland, Russia, and other areas, such
species are regularly eaten, but only after pickling or other
proper preparation.
Orange Milk-Cap / Lactarius deliciosus group
The name Lactarius deliciosus has been applied to many
different mushrooms that have an overall orange color, a
tendency to turn greenish when handled or in age, and
orange to reddish orange milk. In North America, several
varieties occur; however, apparently none are the “real” L.
deliciosus (a European mushroom). The orange latex usually is
scant and may not change or stain the flesh. Orange milk-caps
are gathered for food, but ours are not generally considered
deserving of the name deliciosus.
Red Hot Milk-Cap / Lactarius rufus
This is a very common milk-cap in many Alaskan forests.
The cap is reddish brown to brick-colored or orange-brown,
smooth and dry, and has an inrolled margin when young.
The gills are pale orange and the stalk is pinkish brown to
brownish orange or reddish orange. The copious milk is white,
and the taste is exceedingly, though slowly, hot peppery.
Inedible due to its hot taste, and reported to cause gastric
upset.
Lactarius scrobiculatus
A number of milk-caps have a bearded cap margin and
concentrically zoned caps. Lactarius scrobiculatus has whitish
to golden yellow caps and gills that are whitish to yellowish
and develop brownish stains. The copious latex is white and
quickly turns yellow. The stalk is dry, white to yellowish with
large shiny sunken spots, and eventually develops yellowish
to rusty brown stains. Another common bearded species is
L. repraesentaneus (not pictured), which has a rich yellow
cap, white to pale yellow latex that becomes purplish after
drying, and flesh that stains purple when broken. A third is
L. torminosus (not pictured), with a pinkish to light pinkish
orange zoned cap and copious white latex that remains white
or slowly changes to yellowish. It occurs with birches. All of
these species have a hot peppery to bitter taste and require
special procedures to render them edible.
Mushrooms of the National Forests in Alaska 17Gypsy / Cortinarius caperatus Cortinarius semisanguineus Cortinarius croceus 18 U.S. Forest Service, Alaska Region
The Genus Cortinarius
Cortinarius is by far the largest genus of mushrooms, and it
is exceptionally well represented in southern Alaskan forests.
The genus presents a colorful, but bewildering, array of red,
yellow, orange, blue to violet, and greenish species, plus huge
numbers of brownish ones. They come in many sizes and
shapes and, except for some smaller species, are relatively
fleshy. They typically have cinnamon brown to rust-colored
spores. The name Cortinarius comes from the cobwebby
veil, called a cortina (from the Latin for curtain), that at first
covers the developing gills in nearly all species in the genus.
Cortinarius includes species that are deadly poisonous as
well as others that are considered good edibles in Europe.
However, because our species are so little known, and
sometimes impossible to identify, we have no information
on the edibility of most species. In Alaska, only the gypsy is
considered choice and eaten by many mushroom hunters.
The Gypsy / Cortinarius caperatus
Unlike most species of Cortinarius, the gypsy has a skirt-
like ring and, because of that, also has been classified in
the genus, Rozites. It is distinctive among brown-spored
mushrooms because of the persistent white membranous
ring and the white universal veil that often leaves a thin
frost-like coating on the young cap and a slight rim around
the base of the stalk. The gypsy is very abundant in southern
Alaska and commonly is collected for food, although it is
not recommended for beginners because of the difficulty of
identification.
Dyers’ Delights / Cortinarius Subgenus Dermocybe
Because of its large size, Cortinarius has been split into
about a half-dozen more manageable subgroups, one of
which is Dermocybe with slender fruitbodies and bright
red, orange, yellow, or greenish colors. These are among
the more highly sought-after mushrooms for their pigments
that make them excellent for dyeing wool and other natural
fibers. Especially prized are the red-gilled species, such as
Cortinarius semisanguineus and C. phoeniceus (now C. smithii,
not pictured), because of the difficulty finding natural sources
of red dye. Cortinarius croceus is a common yellow-gilled
species.
Mushrooms of the National Forests in Alaska 19Cortinarius traganus Cortinarius violaceus Cortinarius evernius 20 U.S. Forest Service, Alaska Region
Cortinarius traganus
Cortinarius traganus is widespread and often abundant in
Alaska and elsewhere in western North America. Its coloration
is peculiar in that the cap, stalk, and veil often are a beautiful
lilac to blue-lilac; however, the flesh is mottled saffron to
brown-yellow. It has a fruity or somewhat pungent odor,
although for some people this is hard to detect. A similar
species that is common in southern Alaska is C. camphoratus
(not pictured), a completely pale blue-violet species with
a very strong disagreeable odor, not unlike that of rotting
potatoes.
Cortinarius violaceus
Cortinarius violaceus is perhaps the most distinctive species in
the genus. It has a dark violet, dry, scaly to wooly cap with a
somewhat metallic sheen. The gills also are dark violet (when
young) and the stalk is typically broadly club-shaped, dry and
violet. Cortinarius violaceus is widespread in older forests, but
usually in small numbers. Edible, but not common, so picking
for the table is not recommended.
Cortinarius evernius
A very common mushroom usually found among mosses
under spruce trees. Beautiful violet with the cap margin
adorned with whitish veil remnants when young, it soon
fades to shades of brown, with little of the violet color left
at maturity. Like most cortinariuses, little is known about its
edibility so avoidance is recommended.
Cortinarius trivialis
Quite common under aspen, Cortinarius trivialis is one of
many members of the genus that have a slimy cap and slimy
stalk. The banded stalk helps set it apart from similar species.
Edibility unknown, so avoidance is recommended.
Cortinarius trivialis
Mushrooms of the National Forests in Alaska 21Deadly galerina / Galerina marginata Alaskan gold / Phaeolepiota aurea Shaggy mane / Coprinus comatus 22 U.S. Forest Service, Alaska Region
Deadly Galerina / Galerina marginata
The genus Galerina includes very small to almost medium-
sized brown mushrooms that often are difficult to identify.
Many are mycena-like, but others are larger and fleshier.
All galerinas have rich brown to rusty brown spores. Many
are associated with mosses; others occur on wood. Deadly
galerina is one of the larger species, with a dome-shaped,
brown to yellow-brown cap that is smooth, moist-sticky,
striate along the edge when fresh, and fades to tan or buff.
The gills and stalk are brown, and the veil often leaves a slight
ring or fibrous ring-zone on the stalk. The fruitbodies often
occur in clusters or groups but can be scattered or solitary as
well. It occurs on stumps and logs of conifers and hardwoods,
or grows from pieces of buried wood, wood chips, or other
woody debris. This mushroom also has been called G.
autumnalis, G. venenata, and G. unicolor. However, by any
name, it is just as dangerous, containing the same toxins
found in the deadly amanitas. Learn to recognize and avoid
this mushroom, especially when searching for other small
brown mushrooms.
Alaskan Gold / Phaeolepiota aurea
If there were a prize for easiest mushroom to identify, Alaskan
gold certainly would be a contender. Its large size, golden
color, powdery surface, skirt-like ring, brown spores, and
tendency to grow in large groups are distinctive. It is fairly
common, usually being found in disturbed areas, such as
in parks or along roadsides. It is said to be edible for most
people but to cause digestive upset in some.
Shaggy Mane / Coprinus comatus
The shaggy mane is a frequent forest roadside attraction.
When young, the cap is bullet-shaped, white with shaggy light
brown scales. In age, the cap and exceedingly close-packed
gills liquefy to a black ink-like fluid. The stalk is long and white,
with a movable ring that sometimes drops off. Usually found
in disturbed areas such as roadsides and yards. Many consider
it a choice edible, although it must be found and cooked
before it begins to liquefy and it should not be collected from
contaminated areas such as chemically treated lawns or near
busy roadways.
Mushrooms of the National Forests in Alaska 23Pacific golden chanterelle / Cantharellus formosus Winter chanterelle, yellow foot / Craterellus tubaeformis Blue or black chanterelle / Polyozellus multiplex 24 U.S. Forest Service, Alaska Region
Chanterelles
The chanterelles include mushrooms that are not all closely
related but are similar in bearing their spores on thick,
shallow, folds with blunt edges and cross-veins instead of
true gills. They range from small to large and have a cap and
stalk, although there is not always a clear distinction between
them. In many cases, they are more or less vase-, funnel-, or
trumpet-shaped.
Pacific Golden Chanterelle / Cantharellus formosus
Although nearly all of the golden chanterelles in North
America have been referred to as Cantharellus cibarius, recent
studies have confirmed that there actually are many different
species. The fruitbodies are often large for a chanterelle and
have a dull orange to brownish orange cap that readily bruises
brownish and often is finely scaly. The fertile ridges often are
deep and relatively thin; they usually are pale orange-yellow
but may have a pinkish cast. The odor is pleasant, sometimes
like apricots. Golden chanterelles have been reported from
southeast Alaska as far north as Haines and Yakutat, but not
yet from south-central Alaska. This is a very popular edible
mushroom, and large quantities are collected in the Pacific
Northwest for sale and home consumption.
Winter Chanterelle or Yellow Foot / Craterellus tubaeformis
Winter chanterelle is a small, slender, trumpet-shaped
mushroom with a brownish or orange-brown cap, hollow,
waxy-looking stalk, and penchant for growing on mossy,
rotten wood. It has a long fruiting season and could be the
most common mushroom in southern Alaska. Despite its
small size, winter chanterelle is edible and considered choice
by some. Its tendency to grow in large troops allows it to be
gathered in sufficient quantity to be worthwhile.
Blue or Black Chanterelle / Polyozellus multiplex
Distinctive and striking, this blue-purplish to blackish
mushroom is a rare treat for the eyes. It grows in tight-
packed, wavy-edged clusters. Found under spruce at least
as far north as Cordova, it seems to be an uncommon to
somewhat rare species, often occurring in old-growth stands.
Some mushroom hunters consider blue chanterelle to be
a good edible, but others are not impressed by it. It also is
used as a natural dye but, because of its rarity, restraint is
recommended when collecting for the table or dye-pot.
Mushrooms of the National Forests in Alaska 25Boletus coniferarum Photo by Michael Beug King bolete / Boletus edulis Boletus luridiformis 26 U.S. Forest Service, Alaska Region
Boletes
“Bolete” refers to mushrooms that usually have a fleshy
cap and stalk, have a spongy tube layer that can be cleanly
separated from the underside of the cap, and, when old, turn
into a mass of mush, seemingly alive with the larvae of small
flies that laid their eggs in the mushroom. Originally, nearly
all boletes were classified in Boletus. Bit by bit, the genus has
shrunk as groups have been split out and given new names.
Most Alaskan boletes belong either to Boletus or to Leccinum,
the scaber-stalks.
Boletus coniferarum
One of the larger mushrooms you will encounter in southern
Alaska, Boletus coniferarum is rather attractive and looks
like it just has to be good to eat. The cap is dark olive-gray to
gray-brown and usually somewhat velvety when young. The
tubes are yellow and stain dark blue when cut or injured. The
stalk is pale yellow or olivaceous to blackish in age, lacks red,
has fine net-like ridges at the apex, is thick, and is sometimes
enlarged at the base. The flesh is white to yellowish, stains
blue quickly after cutting, and is extremely bitter, which,
unfortunately, renders the mushroom inedible despite its
tempting looks.
King Bolete / Boletus edulis
The king bolete is a popular edible mushroom, also known
as porcini, cep, steinpilz, and other names. The cap surface
is moist to sticky, and the color ranges from almost white to
various shades of brown to reddish brown, often with a paler
edge. The pores, when young, are whitish and stuffed with
white mycelium. Later, they become yellow to olive and the
tubes turn soft-gelatinous with age. The stalk is fleshy and
club-shaped with fine net-like ridges in the upper part, usually
whitish at the apex, and some shade of brown below. The
flesh is white and sometimes discolors slightly reddish brown
when cut. Besides being a choice edible, the mushroom’s
mature tubes can be used as a natural dye.
Boletus luridiformis
Boletus luridiformis is a very striking bolete. Its cap is velvety
and bright reddish brown with an olivaceous sheen when
young. The pores are bright red-orange and stain dark blue
immediately when touched. The stalk is thick, yellow near
the apex, and covered with small red dots below. The flesh
is firm and yellow but stains blue rapidly when cut. Not
recommended for the table, as it has been reported to cause
gastric upset, especially when eaten raw.
Mushrooms of the National Forests in Alaska 27Admirable bolete / Boletus mirabilis Aspen scaber-stalk / Leccinum insigne Alaskan scaber-stalk / Leccinum alaskanum 28 U.S. Forest Service, Alaska Region
Admirable Bolete / Boletus mirabilis
This species is unusual for a bolete in fruiting on wood,
almost always that of hemlock. The cap has a roughened
texture, like a reddish brown terrycloth towel. The tubes are
yellowish, with rather large, rounded to angular pores. The
stalk is usually long and club-shaped, and ridged to uneven or
smooth towards the base, brown to reddish brown with some
lighter areas, and with yellow mycelium around the base. The
cap flesh is white to yellowish and occasionally it will blue
slightly when cut. Although not as popular as the king bolete,
admirable bolete is a good edible with a lemony taste.
Aspen Scaber-Stalk / Leccinum insigne
Scaber-stalks are among the more common and conspicuous
of Alaska’s mushrooms. They can be identified by the
brownish to grayish or blackish scabers (tufts of short stiff
“hairs”) that decorate their stalks. Many scaber-stalks
grow with aspens and cottonwoods or birches, while a
smaller number occur with conifers. Historically, all have
been considered edible; however, a number of severe
gastrointestinal poisonings in the Rocky Mountains, Cascade
Range, and interior Alaska indicate that at least some species
should be avoided. Unfortunately, uncertainties surrounding
species identifications makes it difficult to know which ones
are the problem-causers.
There are several scaber-stalks associated with aspen. One is
L. insigne, an often abundant species with a reddish brown to
rust-brown or orange-brown, somewhat fibrous cap, white to
olive buff or yellowish tubes that stain brownish, a white stalk
with pallid to dark brown or blackish scabers, and white flesh
that may change to dark gray, and sometimes with blue in the
base.
Alaskan Scaber-Stalk / Leccinum alaskanum
Described from Alaska, this small to medium-sized bolete is
common under birch. Its caps are grayish brown or darker
brown with pale streaks or splotches. The pores are cream
to pale tan and stain darker brown. The stalk is club-shaped,
long in relation to the diameter of the cap, whitish, and
ornamented with small blackish scabers. The flesh is cream-
colored and sometimes slowly stains pinkish when cut. The
taste is mild, but the flesh is often soft and marshmallow-like,
thus limiting its culinary appeal. A very similar mushroom,
which lacks the splotched cap, is L. scabrum, the birch scaber
stalk (not pictured).
Mushrooms of the National Forests in Alaska 29Sulfur shelf, chicken of the woods / Laetiporus conifericola Dyers’ polypore / Phaeolus schweinitzii Red-belt conk / Fomitopsis pinicola 30 U.S. Forest Service, Alaska Region
Polypores
“Polypore” means many-pored and, like the boletes, the
polypores produce their spores within a multitude of close-
packed tubes. However, the polypores differ from the boletes
in being tough-fibrous, leathery, or woody in texture and
usually having no stalk. Many of these fungi fruit from logs,
stumps and snags and form single or multiple, small to large
shelf-like caps.
Sulfur Shelf or Chicken of the Woods / Laetiporus
conifericola
Striking even from a distance, this mushroom usually grows
in large clusters of overlapping bright orange and yellow
shelves on conifers. Shelves can exceed 12 inches in width,
and a cluster can extend over several feet. When fresh, the
fruitbodies are soft and somewhat fleshy to fibrous, but later
they become tougher, and, eventually, fade and become soft
and crumbly. Shelf margins are rounded and plump when
young, becoming wavy and lobed with age. The pores are
bright yellow when fresh and fade in age. Considered choice
by many, but usually only the soft young outer portions of the
shelf are worth eating.
Dyers’ Polypore / Phaeolus schweinitzii
The tough fruitbodies of the dyers’ polypore usually are
terrestrial, forming circular to irregular caps from a short,
thick stalk, or with several caps forming a rosette. The upper
surface is wooly to hairy, zoned, light yellowish brown to
brownish orange near the margin and deep to dark brown
toward the center. The pores are circular to angular or maze-
like, and become tooth-like in age. When fresh, they are
greenish, yellowish, or orange tinted and bruise brown, then
become grayish to brownish in age. Often used for dyeing
wool, it yields an array of earth-tones.
Red-Belt Conk / Fomitopsis pinicola
The red-belt conk is another exceedingly common mushroom
in southern Alaska. It occurs as thick shelves on conifers and
has a hard woody consistency. The upper surface is zoned
in different shades of brown, the edge is usually white, and
next to the edge is an orange to reddish band that gives the
species its common name. The pores are whitish when young
and become somewhat brownish in age. Much too tough to
be edible.
Mushrooms of the National Forests in Alaska 31Purple fairy club / Alloclavaria purpurea Clavariadelphus sachalinensis Crested coral / Clavulina cristata group 32 U.S. Forest Service, Alaska Region
Club and Coral Fungi
These fungi produce fruitbodies that range from simple
unbranched clubs to repeatedly branched coral-like or
cauliflower-like forms. The upright orientation separates
this group from the spine-fungi in which the spines hang
downward like icicles. Despite their overall similarity in
appearance, recent DNA studies suggest that the clubs and
corals are not all closely related. The edibility of the small
clubs is largely unknown, but the larger forms, especially
certain species of Ramaria, are regularly collected and eaten,
although none is particularly renowned. However, some of
the species are known to cause digestive distress.
Purple Fairy Club / Alloclavaria purpurea
One of the more common and distinctive species of club
fungus in southern Alaskan forests. The fragile clubs are
unbranched, hollow, and occur in clusters in mossy forest soil.
They are purple when young, but become dull watery tan
with age. Considered edible, but fleshless and not particularly
tasty.
Clavariadelphus sachalinensis
The species of Clavariadelphus differ from other clubs by
their larger size, stockier stature, and characteristic ocher to
yellow-orange color. Clavariadelphus sachalinensis is one of
several small, slender members of the genus that often form
large troops under conifers. The nearly identical-looking C.
ligula (not pictured) occurs in similar habitats, but differs
microscopically. Larger species include C. truncatus (not
pictured), which produces fruitbodies with a wide flattened
cap that makes it look something like a chanterelle, and C.
occidentalis (not pictured), which lacks the wide flattened top.
All are considered edible but are not popular.
Crested Coral / Clavulina cristata group
A number of more or less coral-like forms with pointed or
toothed branch tips related to Clavulina cristata are very
common throughout southern Alaska. All are pale-colored
(usually whitish) and have white spores. Molecular analyses
and microscopic features suggest that C. cristata is closely
related to the chanterelles. Forms with less developed
branching usually are called C. rugosa. Edible, but not
commonly collected.
Mushrooms of the National Forests in Alaska 33Hedgehog, sweet tooth / Hydnum repandum Hawk wing / Sarcodon imbricatus Bear’s head / Hericium abietis 34 U.S. Forest Service, Alaska Region
Spine-Fungi
Many mushrooms produce their spores on down-hanging,
icicle-like spines. Although they share this feature, they
are not all closely related to one another. Most are too
tough and/or unpleasant tasting to eat; however, Hydnum
repandum, H. umbilicatum, and the hericiums are good
edibles. Despite their general inedibility, many of the
hydnellums and sarcodons are eagerly sought after by Alaskan
crafters for use in dyeing wool and other natural fibers.
Hedgehog or Sweet Tooth / Hydnum repandum
The hedgehog is a distinctive edible species common in
southern Alaskan forests. Its cap is pale cream to creamy
orange, sometimes irregularly shaped, and smooth. The
underside is hung with small fragile cream-colored spines. The
central cream or orangish stalk is generally stout and firm. The
flesh is dense and soft, and stains orange or brown when cut
or bruised, especially in older specimens. A very similar and
equally edible species, H. umbilicatum (not pictured), occurs
in similar habitats and can be distinguished by its smaller size,
thinner stalk, and dimple in the cap.
Hawk Wing / Sarcodon imbricatus
Sarcodons have fruitbodies that are medium to darkly colored
and a shape somewhat like that of the hedgehog. The stalk is
often thick, flesh fairly tough and un-zoned, and the fruitbody
does not incorporate surrounding debris. The most noticeable
feature of the hawk wing is its very coarse, scaly cap. The
background of the cap and stalk is usually buff to medium
brown, and the short to moderately long spines are pale
grayish brown and darken in age. This mushroom is common
in the conifer forests of western North America, including
southern Alaska. With a mild odor and taste, it is edible, but
opinions differ as to its quality. Also a candidate for the dye
pot.
Bear’s Head / Hericium abietis
Bear’s head is a very distinctive fungus, but one not often
encountered in Alaskan forests. Its fruitbody is composed of
somewhat shrub-like branches that bear cream-colored icicle-
like spines that turn yellowish in age. It grows on conifer logs
and usually can be spotted from a distance.
Hericium coralloides (page 36) is almost identical to H. abietis
but grows on hardwood such as birch and usually is more
loosely branched. Both are choice edibles with a somewhat
crab-like taste and texture.
Mushrooms of the National Forests in Alaska 35Bear’s head / Hericium coralloides Photo by Sherry Bottoms Strawberries and cream / Hydnellum peckii Hydnellum regium 36 U.S. Forest Service, Alaska Region
Strawberries and Cream / Hydnellum peckii
Several hydnellums are fairly common in southern Alaska.
Their fruitbodies typically are dark-colored, with a short, thick
stalk and wide cap, which usually is concentrically zoned and
spreads irregularly, often engulfing twigs or other debris.
The flesh is very tough and pliable and usually is zoned (like
tree rings, cut a fruitbody in half lengthwise). Beaded with
brilliant red drops of liquid when young and fresh and with
a very sharp throat-grabbing taste at all stages, Hydnellum
peckii is one of the easier hydnellums to identify. Like other
hydnellums, it is too tough to be edible. Another distinctive
species is the dark blue to black H. regium. Both are good dye
fungi.
Gemmed Puffball / Lycoperdon perlatum
Puffballs are round and “puff” their spores upward when
struck by raindrops or poked with a finger. The medium to
large species with a white, marshmallow-like interior often
are collected for food. However, many of the similar-looking
earthballs are quite poisonous, especially for pets, and so
great care must be taken to insure correct identification. The
gemmed puffball is common in southern Alaska. Its fruiting
bodies are small, round to pear-shaped, cream colored, and
have pointy warts. The flesh is soft and pure white when
young, turns olive-green and gooey with age, and progresses
to an olive-brown powdery mass when mature.
Gemmed puffball / Lycoperdon perlatum
Mushrooms of the National Forests in Alaska 37Gray fire morel / Morchella tomentosa Early false morel / Verpa bohemica Spring false morel / Gyromitra esculenta 38 U.S. Forest Service, Alaska Region
Morels and False Morels
Morels are members of the genus Morchella and false morels
are members of the genera Gyromitra and Verpa. Edibility
runs the gamut from choice to possibly deadly poisonous, so
learning to identify these mushrooms accurately is critical.
Even the best edibles in this group, the morels, should
always be well cooked, as raw or undercooked specimens are
responsible for a large number of poisonings every year.
Gray Fire Morel / Morchella tomentosa
Morels have a conic to rounded cap with a network of ridges
and pits and a whitish hollow stalk with a granular surface.
The cap is attached along its entire length to the stalk. Several
species of morel are common in western forests, especially
following fires when they can fruit in mind-boggling numbers.
Morels fruit in spring in most areas but can be found well
into summer at cool, moist sites. One of the “fire morels” is
Morchella tomentosa. It is dark brownish black and covered
with small hairs when young, giving it a furry appearance. Its
color lightens to golden brown in age, and the hairs become
less obvious. Gray fire morel is a choice edible; however, not
everyone can tolerate morels even when well cooked.
Early False Morel / Verpa bohemica
The early false morel is one of the first mushrooms to emerge
in the spring, usually under cottonwoods near rivers. Its cap
is brown, bell-shaped, and wrinkled (not ridged and pitted)
and is attached only at the top of the stalk. The stalk is thick
and white, and the interior appears stuffed with fine cottony
threads. Although commonly collected and eaten, the early
false morel can cause severe gastric upset, sometimes in
persons who have eaten it for years without problem.
Spring False Morel / Gyromitra esculenta
The caps of this false morel are irregular to slightly lobed
or saddle-shaped, with a brain-like surface that varies from
dull red to reddish brown or darker brown. The interior is
convoluted to marbled, with one or more chambers. The
stalk is hollow at maturity and tinted with cap colors but
often also with pinkish or grayish purple tones near the base.
It can be common and often is encountered in spring and
early summer by morel hunters. Although eaten by many
in western North America, the spring false morel is not
recommended since it has caused serious illness and deaths
in Europe and eastern North America.
Mushrooms of the National Forests in Alaska 39The Alaska Region of the Forest Service includes the Tongass
National Forest, the nation’s largest at 17 million acres, and
Chugach National Forest, the nation’s second largest at 5
million acres. The Tongass encompasses most of southeastern
Alaska (Alaska panhandle) and the Chugach roughly surrounds
Prince William Sound.
This brochure was prepared by the Forest Service, Alaska
Region Botany Program with funding from the Forest
Management Program (Special Forest Products). Text by
Kate Mohatt (Chugach National Forest ecologist), Karen
Dillman (Tongass National Forest ecologist) and Dr. Steven
Trudell. Illustrations by Marsha Mello and photographs by
Steven Trudell except where noted otherwise. Copyrights to
all images remain with the makers. For information about
mushrooms, lichens, and plants of the Alaska Region go to:
www.fs.fed.us/wildflowers/regions/alaska/
Cover photograph: mature clusters of the sulfur shelf
(page 31).
Suggested resources for learning more:
Mushrooms of the Pacific Northwest, Steve Trudell and Joe
Ammirati, Timber Press, 2009
Common Interior Alaska Cryptogams, Gary A. Laursen and
Rodney D. Seppelt, University of Alaska Press, 2009
The Alaskan Mushroom Hunters Guide, Ben Guild, Alaska
Northwest Publishing Company, 1977
Mushrooms Demystified, David Arora, Ten Speed Press, 1986
MykoWeb.com
Tom Volk’s Fungi / botit.botany.wisc.edu/toms_fungi/
Mushroom Expert / mushroomexpert.com
While the internet can be an excellent source of information,
use caution, especially with photographs, as many of
them are misidentified, and search engines return many
extraneous images.
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